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1
Add the bread flour to a bowl, mix in the salt followed by the yeast and give it a good mix using a whisk.
2
Add the water to the flour and bring all together into a slightly sticky dough.
3
Cover the bowl and set your timer for 45 minutes, this may take a little longer depending on the temperature of your kitchen, see the video for details.
4
Once the dough has doubled in size, turn it out onto a slightly wet surface, and with very wet hands, give the dough a few turns for about 30 seconds, then get it back into the bowl, cover and set your timer for 30 minutes.
5
While waiting for the dough on this second rise, generously oil a baking pan with 1½tablespoons of olive oil.
6
These are the inside measurements of the pan I use in the video: 12″x 8″x 2″ or 30cm x 20cm x 5cm
7
Mince together the basil, garlic, salt and olive oil into a paste, You can do this in a pestle and mortar, I’m using my mini processor in the video, once done, set it aside until needed.
8
Once the dough has at least doubled in size turn it out onto a floured surface, add a little flour to the dough and shape into a rectangle using a rolling pin as shown in the video.
9
Place the dough rectangle in the oiled baking tin and stretch it until it covers the bottom of the tin.
10
Spread the basil and garlic mixture all over the dough with your fingers, see the video for this dimple technique.
11
Loosely cover the dough with cling film / plastic wrap, place the tin in a draught free spot and set your timer for 45 minutes, once again this time may vary, see video for guidelines.
12
When there’s only 10 minutes left on the rise preheat your oven to a pretty hot 220°C / 428°F / gas mark 7.
13
Once the dough has reached the top of the tin carefully and slowly peel back the cling film and get it into the preheated oven, and set your timer for 20 minutes, for even cooking you can turn the pan around at the halfway point.
14
Once the time’s up, take it out of the oven and remove it from the baking pan using a couple of wire racks as shown in the video.
15
Once it’s out of the tin and on the wire rack drizzle a little more olive oil over the top while it’s still hot, and it’s ready to tear or cut, and serve.
16
Enjoy
Method
Ingredients
600g / 21oz Strong white bread flour
360g / 12½oz Room temperature bottled or filtered water
7g / 2tsp instant or active dried yeast, fresh yeast 20g
1tsp / 8g Salt
15g / ½oz Fresh Basil leaves
3 to 4 Garlic cloves
3½tbls / 50g Extra virgin olive oil
½tsp / 4g Salt
1½tbls Olive oil: to coat the bottom of the baking pan
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